PRESSURE COOKER RECIPE FOR CHICKEN RECIPES

Name: Pressure-Cooker Chicken Tortilla Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10 servings.
Cuisine: North America, Mexican
Ingredients: 1 tablespoon canola oil; 1 medium onion, chopped; 3 garlic cloves, minced; 1 pound boneless skinless chicken breasts; 1 carton (32 ounces) reduced-sodium chicken broth; 1 can (15 ounces) black beans, rinsed and drained; 1 can (14 ounces) fire-roasted diced tomatoes; 1-1/2 cups frozen corn; 1 tablespoon chili powder; 1 tablespoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup minced fresh cilantro; Optional: Crumbled tortilla chips, chopped avocado, jalapeno peppers and lime wedges

PRESSURE-COOKER CHICKEN TORTILLA SOUP RECIPE: HOW TO M…

Pressure-Cooker Chicken Tortilla Soup Recipe: How to M… image

Your family will thank you for this pressure cooker chicken tortilla soup! Leftovers taste amazing the next day. —Karen Kelly, Germantown, Maryland

Provided by Taste of Home

Categories Dinner Lunch

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 10 servings.

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
3 garlic cloves, minced
1 pound boneless skinless chicken breasts
1 carton (32 ounces) reduced-sodium chicken broth
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ounces) fire-roasted diced tomatoes
1-1/2 cups frozen corn
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup minced fresh cilantro
Optional: Crumbled tortilla chips, chopped avocado, jalapeno peppers and lime wedges

Steps:

Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Add the next 10 ingredients. Stir. Lock lid; close pressure-release valve. , Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 12 minutes, then quick-release any remaining pressure., Remove chicken from the pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. If desired, serve with toppings.

Nutrition Facts : Calories 141 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 580mg sodium, CarbohydrateContent 15g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 14g protein. Diabetic Exchanges 2 lean meat

GRANDMA'S PRESSURE-COOKER CHICKEN NOODLE SOUP RECIPE: …

Grandma's Pressure-Cooker Chicken Noodle Soup Recipe: … image

I've made this soup weekly since I modified my grandma's recipe for the pressure cooker. Chicken soup, especially this one, is quick to make and budget-friendly for any large family. —Tammy Stanko, Greensburg, Pennsylvania

Provided by Taste of Home

Categories Lunch

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 teaspoons olive oil
4 bone-in chicken thighs
2 medium carrots, peeled, sliced into 1/2-inch pieces
1-1/2 celery ribs, sliced into 1/2-inch pieces
6 cups reduced-sodium chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 package (8 ounces) uncooked fine egg noodles, cooked
Chopped fresh parsley, optional

Steps:

Select saute setting on a 3- or 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown the chicken thighs. Press cancel. Add carrots, celery and broth to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure., Stir in salt and pepper. Evenly divide noodles among 4 serving bowls; top each bowl with 1 chicken thigh and top with broth. If desired, sprinkle with parsley.

Nutrition Facts : Calories 389 calories, FatContent 29g fat (5g saturated fat), CholesterolContent 112mg cholesterol, SodiumContent 1262mg sodium, CarbohydrateContent 25g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 31g protein.

More about "pressure cooker recipe for chicken recipes"

PRESSURE-COOKER CHICKEN TORTILLA SOUP RECIPE: HOW TO M…

Your family will thank you for this pressure cooker chicken tortilla soup! Leftovers taste amazing the next day. —Karen Kelly, Germantown, Maryland
From tasteofhome.com
Reviews 4.3
Total Time 40 minutes
Category Dinner, Lunch
Cuisine North America, Mexican
Calories 141 calories per serving

Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Add the next 10 ingredients. Stir. Lock lid; close pressure-release valve. , Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 12 minutes, then quick-release any remaining pressure., Remove chicken from the pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. If desired, serve with toppings.

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GRANDMA'S PRESSURE-COOKER CHICKEN NOODLE SOUP RECIPE: …

I've made this soup weekly since I modified my grandma's recipe for the pressure cooker. Chicken soup, especially this one, is quick to make and budget-friendly for any large family. —Tammy Stanko, Greensburg, Pennsylvania
From tasteofhome.com
Total Time 35 minutes
Category Lunch
Calories 389 calories per serving

Select saute setting on a 3- or 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown the chicken thighs. Press cancel. Add carrots, celery and broth to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure., Stir in salt and pepper. Evenly divide noodles among 4 serving bowls; top each bowl with 1 chicken thigh and top with broth. If desired, sprinkle with parsley.

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